Shrubs are so refreshing to sip away on in the summer, and they’re so easy to make.
Makes 200ml of syrup
450g fresh raspberries
1 cup caster sugar
½ cup red wine vinegar
Soda water to serve
Ice to serve
- In a bowl, toss fruit with sugar, cover with a breathable cloth and leave to sit for 48 hours, stirring every now and again.
- Push fruit through a sieve, collecting the syrup. Stir red wine vinegar into the syrup and store in a jar in the fridge until needed.
- To make the shrubs, pour syrup into glasses and top with soda water and ice. I use a ration of 1:4 syrup to soda water, but adjust to suit your taste. (You can also stir the fruit pulp through ice cream, add it to smoothies, or use it in the tiramisu recipe instead of the jam.)